Black Angus Garlic Cheese Bread

Jen made this homemade Italian bread and turned it into this - Black Angus Garlic Cheese Bread that she had seen on Your Home Based Mom.

She said it was delicious -- (actually she said it was an evil combination ☺).

Swedish Pancakes

A few weeks ago Alex and Amber (bro-in-law and his fiancee) made these delicious Swedish Pancakes for us. My whole family loved them, so I made them this morning. They are very similar to a crepe, but they are more "eggy" and sweeter as well. We ate ours with whipped cream, strawberries, and blueberries. When Alex and Amber made them for us we had blueberry syrup on them as well and that was yummy!

They would be good with anything you normally eat in crepes. Here are some ideas Shara posted a while ago.

Swedish Pancakes

6 eggs
3 C. milk
3/4 C. sugar
2 C. flour

(The blender works well for making the batter) Beat eggs well, then add milk and sugar. Add flour slowly to mixture. Pour onto hot griddle until golden brown. Then turn. They should be runny and big.

Summer Treat

Here is something fun to make with the kids this summer. Mine had a lot of fun helping me make these - measuring milk, cool whip, and crushing the oreos were easy jobs for them. I saw this recipe in my free Kraft food & family magazine.

Cookies & Creme Pudding Pops

1 pkg (3.9 oz) Chocolate Instant Pudding
2 cups cold milk
6 oreo cookies
1/2 cup thawed Cool Whip

Beat pudding and cold milk. Place cookies in ziploc bag and crush with rolling pin. Stir cookies and cool whip into pudding. Spoon into small paper or plastic cups. Insert a wooden stick or plastic spoon into each for a handle. Freeze 5 hrs or until firm.
Tip: To remove cup, put the bottom and sides under warm water. I just turned the faucet on hot - they came off easily.

Coconut Strawberry Cake

This cake is so yummy! I first had it when Steve's cousin, Rochelle made it for every family dinner we had. It was always my favorite, so I got her recipe and have been making it ever since. And anytime I make it for some occasion or someone else, I always end up having to give the recipe. So here it is! And what's even better is that it's easy!

One more thing, if you hate coconut like Steve does, chances are you will still like this cake if you don't put coconut on top. Coconut haters usually still love it.

*1 white cake mix-made according to package directions (9X13)

*1 can sweetened condensed milk

*1 can cream of coconut (16 oz) (found in the alcohol section-just be sure you look both ways first so that no one in your ward sees you in that section!) (It's by all the fun looking mixer type stuff) (sometimes it comes in a squeeze bottle, too)

*sliced strawberries (I use frozen, but you can use fresh)

*cool whip

*coconut to sprinkle on the top if you want

Directions:

Right after you pull the cake out of the oven, poke it all over with a fork. Mix sweetened condensed milk and cream of coconut together and pour all over the holes. Let it sit in the refrigerator over night or for several hours. Layer on strawberries and cool whip. Sprinkle with coconut. (I never sprinkle coconut on.) (Rochelle sometimes makes this with bananas instead of strawberries-I haven't ever done that, but it's good both ways).

Award Winning Salsa!

(picture from Jen)

Jen and her girls made some salsa for a ward party and they got first place! Way to go! (Jen's husband and boys made some salsa as well, so the girls beat them!) Jen got this recipe from her sister-in-law, Randi. It's a simple recipe -- just what I like. When I made it the other day I didn't have petite diced tomatoes, just regular ones. So I put my salsa in the blender after I made it to puree the tomatoes. We loved it.

Here's the recipe:

2 large cans petite diced tomatoes, drained (28 oz)

1 bunch cilantro, chopped
1 can El Pato sauce

3 or 4 limes, squeezed
1 bunch green onions, white and green part

a lot of garlic salt

Apricot Pork Tenderloin

I forgot to take a picture of this before we ate it (day after photo wouldn't do it justice), but it was mighty yummy (and super easy)! I got this recipe from Jed's aunt Denise.

2 TB. olive oil

Mix Together -
1 1/2 tsp. thyme
1/2 tsp. salt
1/2 tsp. pepper

Glaze - Mix together
2/3 c. apricot preserve
4 TB. worchestireshire sauce
1/2 tsp. ground ginger

Line pan with foil (makes for easier clean up). Put tenderloin in pan and rub the olive oil over it. Mix the thyme, salt and pepper together and sprinkle (or rub) all over. Spoon half of the glaze over tenderloin. Cook at 425 for 15 minutes. Remove and cover with remaining glaze. Cook an additional 10-15 minutes (or until pork reaches 160 degrees). Remove from oven and cover with foil. Let it sit for another 10-15 minutes to finish cooking. I actually had to cook mine for a bit longer than this, but that's not surprising in my oven!